Three-Flavored Lo Mein
List of Ingredients
1/4 pound bok choy (Chinese green)
1 pound Chinese wheat flour noodles
1 tablespoon oil
4 ounces flank steak, shredded
4 ounces fresh shrimp, shelled, deveined, cut in halves
4 ounces chicken, sliced thin
1 egg white
1 teaspoon salt
1 tablespoon cornstarch
4 cups oil for deep frying
1/4 cup bamboo shoots, shredded
4 tablespoons light soy sauce
1/2 pound bean sprouts
4 dried black mushrooms (soaked in boiling water 20 minutes, cooked 20
minutes, stems removed, shredded)
2 tablespoons sesame seed oil
1/4 cup chicken stock
Recipe
Serves 4 to 6
Wash bok choy. Drain. Discard outer leaves. Cut into 1 1/2-inch
pieces. Boil noodles in 8 cups water for 4 minutes. Drain. Rinse under
cold water. Toss with 1 tablespoon oil. Set aside. Combine steak,
shrimp, and chicken with egg white, salt, and cornstarch. Mix well
with hand. Heat oil until very hot. Deep fry meat mixture 1 minute.
Drain. Remove. Reheat 2 tablespoons of oil in wok. Stir-fry bok choy
and bamboo shoots 1 minute. Add meat mixture and 1 tablespoon of soy
sauce. Stir-fry 30 seconds. Add bean sprouts and mushrooms. Stir-fry 1
minute more. Remove meat and vegetable mixture to bowl. Reserve
drippings in wok. In wok combine noodles, 3 tablespoons soy sauce,
sesame seed oil, and stock. Stir over moderate heat until thoroughly
hot. Remove to large platter. Pour meat and vegetable mixture over
top. Toss.
May be prepared in advance through step 3. Do not freeze.
|
|
member logon
